Vegan

High-heat roasting transforms cauliflower wedges into golden, caramelized pieces with crispy edges and tender centers. This simple technique preserves the vegetable’s natural shape while developing deep, nutty flavors. Ingredients 1 medium head cauliflower (approximately 900g/2 pounds) 60ml (4 tablespoons) olive oil, divided, plus more for drizzling Kosher salt Freshly ground black pepper Optional Variations Spices: cumin, coriander, paprika, or za’atar Alternative oils: avocado oil, grapeseed oil, or ghee Finishing touches: lemon juice, tahini sauce, or herb oil Equipment Half-sheet pan (18" x 13") or large rimmed baking sheet Parchment paper or silicone baking mat Aluminum foil Sharp chef’s knife Spatula (preferably offset or fish spatula) Instructions Preparation Position oven rack: Move rack to the lowest position in the oven. Preheat oven: Heat to 475°F (245°C). Prepare baking sheet: Line rimmed baking sheet with parchment paper or silicone baking mat. Cutting the Cauliflower Trim cauliflower: Remove any outer leaves and trim the stem flush with the bottom of the head, creating a flat base. Cut into wedges: Stand cauliflower upright on its base. Cut the head in half through the core, then cut each half into 4 equal wedges, creating 8 total wedges. Keep the core intact to hold florets together. Seasoning Arrange on sheet: Place cauliflower wedges cut-side down on the prepared baking sheet, spacing them evenly. Season first side: Drizzle 2 tablespoons (30ml) olive oil over the wedges. Sprinkle with salt and pepper. Gently rub to distribute evenly. Flip and season second side: Carefully turn each wedge to expose the other cut side. Drizzle remaining 2 tablespoons (30ml) olive oil and season with salt and pepper. Roasting Process Stage 1 - Covered roasting (10 minutes): Cover the baking sheet tightly with aluminum foil. Place in oven and roast for 10 minutes. ...

Yield: 4 servings Ingredients 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves ¼ cup (60 ml) olive oil, plus more for drizzling 4 garlic cloves, thinly sliced 1 medium red or yellow onion, thinly sliced Kosher salt and black pepper 2 to 3 tablespoons (30-45 grams) harissa or tomato paste Red-pepper flakes (Aleppo peppers work well) 3 (15-ounce) cans large beans, such as pinto, navy, cannellini, butter or great Northern, drained and rinsed 4 cups (960 ml) vegetable broth 1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing 1 cup (about 60 grams) parsley or cilantro, leaves and tender stems 2 ounces (56 grams) feta or other salty cheese, such as queso fresco or pecorino, crumbled (optional) Fried or medium-boiled eggs, for serving (optional) Preparation Step 1 Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about ¼-inch pieces; set aside. ...

Special Equipment 5 to 6 quart crock pot/slow cooker Blender or food processor Ingredients Step 1 Coat the inside of the crock pot with cooking spray. Set the cooker to low heat and add the following ingredients: 4 cups reduced-sodium vegetable broth 1 cup uncooked green lentils, rinsed and drained 1 cup chopped yellow onion 3/4 cup chopped carrots 2 teaspoons ground cumin 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 5 sprigs thyme 4 cloves garlic, minced Cook for 7 hours. ...

This is the base/original version which is plain, simple, and goes great with most traditional toppings. Ingredients 270 grams spelt flour 1 tablespoon baking powder ¼ teaspoon salt 2 eggs 1 cup oat milk ¼ olive oil, melted butter, or one mashed ripe banana ¾ cup oat milk (more or less as needed) Preparation Preheat waffle iron per manufactures directions; oil iron if needed. Deviations are noted for each ingredient list/version. ...

Ingredients 1 quart fresh strawberries, hulled, quartered, or sliced ½ cup water Seeds of 15 cardamom pods, lightly ground 1 tablespoon granulated sugar 1 tablespoon honey 1 teaspoon molasses 2 tablespoons bourbon Method Syrup Into a small saucepan, add: Water Cardamom seeds Sugar Honey Molasses Bring to a boil, reduce heat, and simmer until reduced by 75%; stir occasionally. Add bourbon and stir until the alcohol has evaporated (30 to 60 seconds). Let cool to room temperature. Add to strawberries Places hulled and sliced strawberries in a non-reactive bowl. Pour syrup over strawberries. Lightly stir. Let set for at least one hour or overnight in the refrigerator. ...

This is a simple tomato sauce by Samin Nosrat via NY Times. Equipment Medium Dutch oven Large bowl Hand/immersion blender, blender, food processor, or food mill Ingredients 6 tablespoons extra-virgin olive oil 5 cups diced yellow onions, red onions or shallots Fine sea salt 1 (28-ounce) can whole peeled, diced, crushed or puréed tomatoes 4 garlic cloves, thinly sliced 2 tablespoons tomato paste 4 to 5 basil stems ¼ teaspoon red-pepper flakes Preparation Cook Onions Set a medium Dutch oven or similar pot over medium heat, and add 4 tablespoons olive oil. When the oil shimmers, add onions and a pinch of salt. Reduce heat to medium-low and cook, stirring regularly, until onions are lightly golden and tender, 16 to 18 minutes. While the Onions Cook In the meantime, pour the tomatoes into a large bowl and use hands to crush, if using whole tomatoes. Pour about 1 1/2 cups water into the can and swirl to rinse any remaining purée off the sides. Add the water to the tomatoes in the bowl and set aside. Add Garlic & Tomatoes Once onions are soft and golden, add garlic and cook, stirring until it threatens to turn golden, about 90 seconds. Add tomato paste and cook until color deepens, about 3 minutes. Add tomatoes and season with salt. Add basil stems and red-pepper flakes. Simmer Stirring regularly, allow sauce to come to a boil, then reduce heat to low, cover and simmer until sauce tastes savory and all raw tomato flavor is gone, about 45 minutes. Finish Taste and adjust seasoning with salt and add remaining 2 tablespoons oil. Use a hand blender to purée, pass through a food mill or let cool, then purée using a blender or food processor. Tomato sauce can be made 1 day in advance and refrigerated or frozen up to 3 months.

Using one sugar/pie pumpkin, split in half and remove seeds. Briefly wash seeds in cool water, removing any strings and pulp which may still be attached. If roasting a sugar pumpkin, place the seeds in a bowl, cover with water, and add a tablespoon of salt. Let the seeds sit while the pumpkin is roasting. Once the pumpkin has roasted, use your fingers to remove any additional pulp or strings which may still be present. ...

This is a super simple and forgiving spelt bread recipe. With the use of a stand mixer, it requires little to no kneading, is easy to make and clean up, and requires maybe 20 minutes of actual work time. All in, the recipe produces one standard 9" loaf in about 3 hours. Special Equipment Stand mixer with a dough hook Warm place for proofing (like an oven with a a “proof” mode) Plastic wrap or towel to cover rising dough Large bowl for rising dough Ingredients 500g white spelt flour 10g fast-action dried yeast 7g fine sea salt 30 ml tbsp light olive oil (plus extra for bowl) 15 ml (21g) honey about 300ml lukewarm water Cinnamon/Raisins To convert this recipe to a cinnamon and raisin loaf, add: ...

Source From sister, Rachael. Special Equipment Crock pot Ingredients 1 cup beans 1 teaspoon salt 1 teaspoon baking soda 1 tablespoon olive oil 3 cups water Method Pick through beans to remove rocks, debris, and bad beans. Rinse beans and place into crock pot. Add remaining ingredients. Stir to combine. Set crock pot to low and set timer for 8 hours.

Source http://www.manjulaskitchen.com/2009/07/07/chole-palak-chickpeas-with-spinach/ Special Equipment Food processor Ingredients 1 15oz can of chickpea 3 cups finely chopped spinach 2 medium tomatoes chopped ½″piece ginger 1 green chili (Serrano pepper) 3 tablespoon olive oil ¼ teaspoon asafetida (hing) 1 teaspoon cumin seed 1 tablespoon coriander powder ½ teaspoon turmeric one to two crushed dried red chili peppers, to taste ½ teaspoon salt adjust to taste ½ cup water ½ teaspoon garam masala Preparation Drain chickpeas; rinse well. Purée Purée in food processor: Tomatoes Green chilies/Serrano pepper Ginger Cook tomato purée Heat oil in a saucepan. Test the heat by adding one cumin seed to the oil; when the seed cracks, oil is ready. Add the asafetida and cumin seeds. When the cumin seeds crack, add: Tomato puree Coriander powder Turmeric Red chili peppers Cook three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity. Add Spinach Add to saucepan: Spinach Salt Water Cook, covered, four to five minutes on medium heat. Add Chickpeas Add chickpeas; mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on low heat for seven to eight minutes. Serve Add garam masala Serve with bread and/or rice.